Silvia Colloca's Recipe for MINI TIRAMISÙ

Pretty adorable and rather convenient, these mini tiramisù serve up all the layers of silky mascarpone and coffee-liqueur soaked sponge that make this dessert famous.


Serves 8

  • 3 eggs, separated
  • 80 g (1/3 cup) caster sugar
  • 1 vanilla bean, split and seeds scraped
  • 500 g mascarpone
  • pinch of salt flakes
  • 1 scant tablespoon icing sugar
  • 16 savoiardi biscuits
  • 500 ml (2 cups) freshly brewed espresso Wood Fired Coffee
  • Dutch cocoa powder, for dusting
  • dark chocolate shavings, to serve (optional)
Place the egg yolks and caster sugar in the bowl of an electric mixer fitted with the whisk and whisk for 5–6 minutes or until very pale and fluffy. 

Add the vanilla and stir well, then gently whisk in the mascarpone, ensuring there are no lumps.

In a separate very clean bowl, whisk the egg whites and salt until soft peaks form. 

Add the icing sugar and keep whisking for a further 2–3 minutes or until glossy and firm. Gently fold the whisked egg whites into the mascarpone mixture.

Dunk the savoiardi in the coffee (one at a time or they will go soggy), break them in half then nestle at the bottom of your cappuccino cup. 

Dollop on a few tablespoons of the mascarpone mixture, then arrange another biscuit, dunked in coffee and broken in half, on the creamy mixture. 

Cover with 1–2 tablespoons of the mascarpone mixture, then continue with the remaining ingredients to make eight tiramisu cappuccino cups. 

Loosely cover and place in the fridge to set for at least 4 hours, or overnight. 

Just before serving, dust generously with the cocoa powder and, if you like, a few dark chocolate shavings.

Wood Fired Coffee Tiramisu